Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Vinegar salt and pepper to taste |
| 1 \N | Bell pepper, seeded and julienne 3 - 4 scallions, sliced |
| 2 tablespoons | Capers 1/2 cup olive oil |
| 1 pounds | Fillet, poached, chilled Leaf lettuce |
Combine vinegar, oil, salt and pepper in a large bowl, adjust seasoning. Julienne the chilled angler and toss in the dressing with peppers, capers and scallions. Serve over lettuce leaves. Serves 4.
I like to use red, yellow and orange bell peppers, which go nicely with the white fish and the greens of the lettuce, scallions and capers. I use a white wine vinegar, sometimes one flavored tarragon or other